Ice cream from our new ice cream maker!
Strawberry-banana ice cream FTW!
It's SOOOOOO GOOD. And, since it's made with coconut milk and cornstarch, it's suitable for people who are dairy-free and/or egg-free and/or vegan!
For anyone interested,
2 cups coconut milk (full-fat, not light - I think my brand was 18% fat)
1 cup rice milk or light coconut milk
1/2 cup sugar
1/4 cup cornstarch (this replaces the eggs, and gets rid of the risk of salmonella; the cornstarch inhibits the formation of ice, and acts as a stabilizer and makes it more creamy; and no, you can't taste the cornstarch in this recipe at all)
Put the first three ingredients into a saucepan. In a small bowl, mix cornstarch with a small quantity of the coconut milk mixture, to avoid lumps. Add suitably-diluted cornstarch mixture to coconut milk mixture. Heat over medium until homogenized (i.e. any lumps of coconut fat have melted and sugar is blended in properly). Let cool. (This will now be referred to as the "cream base".)
Mix 2/3 cup frozen berries and a couple tbsps of simple syrup. Let sit for a few hours, stirring occasionally.
Mash one medium-size overripe banana. Drain the simple syrup from the berries and add the syrup to the banana, along with the juice of 1/4 lemon. Set berries aside. Mix banana, lemon, and syrup together. Add banana mixture to the cream base. Mix together. Pour it into the ice cream maker and start it going.
Once it thickens, with a few minutes left until the ice cream is finished, add the reserved berries.
Straight out of the machine it has a soft-serve consistency (which is totally normal). For soft-serve, the consistency was perfect. I'm freezing the rest of the batch (this recipe makes a generous quart), so I'll test the consistency again tomorrow for how it is after it's frozen hard.
It's SOOOOOO GOOD. And, since it's made with coconut milk and cornstarch, it's suitable for people who are dairy-free and/or egg-free and/or vegan!
For anyone interested,
2 cups coconut milk (full-fat, not light - I think my brand was 18% fat)
1 cup rice milk or light coconut milk
1/2 cup sugar
1/4 cup cornstarch (this replaces the eggs, and gets rid of the risk of salmonella; the cornstarch inhibits the formation of ice, and acts as a stabilizer and makes it more creamy; and no, you can't taste the cornstarch in this recipe at all)
Put the first three ingredients into a saucepan. In a small bowl, mix cornstarch with a small quantity of the coconut milk mixture, to avoid lumps. Add suitably-diluted cornstarch mixture to coconut milk mixture. Heat over medium until homogenized (i.e. any lumps of coconut fat have melted and sugar is blended in properly). Let cool. (This will now be referred to as the "cream base".)
Mix 2/3 cup frozen berries and a couple tbsps of simple syrup. Let sit for a few hours, stirring occasionally.
Mash one medium-size overripe banana. Drain the simple syrup from the berries and add the syrup to the banana, along with the juice of 1/4 lemon. Set berries aside. Mix banana, lemon, and syrup together. Add banana mixture to the cream base. Mix together. Pour it into the ice cream maker and start it going.
Once it thickens, with a few minutes left until the ice cream is finished, add the reserved berries.
Straight out of the machine it has a soft-serve consistency (which is totally normal). For soft-serve, the consistency was perfect. I'm freezing the rest of the batch (this recipe makes a generous quart), so I'll test the consistency again tomorrow for how it is after it's frozen hard.